The time-honored way of showing love in an Italian family is to offer food. Whether we're celebrating, mourning, happy, sad--if we're breathing, there's a table filled with great things to eat. Life's too short, so eat what you love and love what you eat.

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the confectioners sugar, kosher salt, cayenne pepper and 4 teaspoons of water.

Add the pecans to the sugar mixture and stir until the nuts are evenly coated.

Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts.

Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom.

Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop.

Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.

NOTE: : Make sure you're using parchment paper and not wax paper (wax paper is not nonstick). If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
*****************************TASTE NOTES
I've made candied nuts before and enjoyed them, but these nuts are for grown ups. You might want to make 2 batches, one to eat yourself and one to serve. They aren't nicknamed "crack nuts" for nothing.